Easy Healthy Recipes For Busy Home Cooks

Chickpea Curry – Sweet Potato Chickpea Curry with Garam Masala

When it's cold outside, we love to warm up with this Sweet Potato Chickpea Curry. This vegetarian curry is simmered in coconut milk and the aromatic spice of cumin, turmeric, and garam masala. It's also an easy, one pan meal, something I always love.

Chickpea Curry with Sweet Potato

Garam Masala vs Curry Powder

Garam masala is not the same thing as curry powder. Although either spice blend can be used to make a curry, they have different flavour profiles. Find out more about the difference here at Spiceography

Garam Masala, the spice blend that makes this dish so delicious, is a warming spice. The name, garam masala, literally means “warm spices”. It's a fragrant and flavourful spice blend that you can easily make yourself for the very best flavour. If you don't want to make your own garam masala for this chickpea curry, you can easily find a packaged blend at most grocery stores.

Sweet Potato Chickpea Curry

Don't buy Too Much Spice At Once

If you do buy packaged garam masala, get just a small amount that you can use quickly. Dried spices don't stay fresh for long, and you can taste the difference in your cooking. For this recipe, stir the spinach, as well as the garam masala and spices into the curry at the end of cooking time.

Sweet Potato Chickpea Curry

Try This Chickpea Curry in The Slow Cooker, Too

This sweet potato chickpea curry with tomato is simmered in coconut milk and only uses one pot. It's also perfect for the slow cooker. Just put all ingredients, except for the spices and spinach, in the slow cooker and cook on low for 5-6 hours or until sweet potatoes are tender. Remove cover, and cook on high until sauce has thickened. Time will depend on your cooker. Before serving, stir in spinach and spices.

Sweet Potato Chickpea Curry

Rice or Naan Bread, Perfect Accompaniments

Basmati rice, especially brown basmati, is perfect for serving with this curry, and makes for a complete vegetarian protein.

And any curry recipe is a great excuse for naan bread. I like to make my own naan bread because it's really easy and nothing in the store can compare. You can make the dough ahead of time, allow it to rise, and cook the naan breads while the curry is simmering. Try this homemade naan bread with Roasted Cauliflower Red Lentil Curry, too.

Simmer until sweet potatoes are tender and sauce is thickened, about 15 minutes

Stir in garam masala, chili flakes, cumin, and salt.

Just before serving, stir in baby spinach until just wilted.

Serve hot, with naan bread or basmati rice.

Recipe Notes

Coconut milk is a key flavour in this type of curry. It also gives the curry a rich, creamy texture. However, a drawback of using coconut milk is that it is high in fat and calories, so this recipe uses light coconut milk, which is 60% lower in fat and calories.

can’t wait to try it! going to pick up the ingredients on my next shopping trip. By the way you cannot see the link to that spice store. I figured something must be there as the sentence kind of just ended for no reason. It is very light yellow. Just though I would let you know 🙂

I didn’t realize you were from BC too! I guess I should have noticed the FBC badge, hehe. Anyways, that sounds like a great little store. I’ll have to keep it in mind for next time I’m in Kelowna since that’s not too far away 😀 Your curry looks wonderful! Especially with the sweet potatoes, mmm 🙂

Two of my favourite hearty plant-based foods together in one wonderful dish! I love sweet potatoes and chickpeas, but honestly I don’t know the last time I used them together. This sounds wonderfully hearty and perfectly simple to put together. Well done!